Iced Biscuits: Cookie Stamp Review

I recently got sent a cookie stamp by Chef’n to try out. A cookie stamp not only cuts out the shape of your biscuits, but also imprints a pattern or image into the dough that remains after baking. You can leave the biscuits plain or make iced biscuits like I did. I’ve never iced biscuits before, and the stamp made it really easy as it left a pattern to follow and a ‘dip’ in the cookie for the icing to sit.

Chef’n sell lots of awesome kitchen and baking gadgets and the cookie stamp comes in a neat little pot with the cutter as the lid, and the different stamps inside. Perfect for easy storage!

I used the biscuit recipe inside the box as it recommend using it for best results. I started by mixing 225g caster sugar and 340g butter. Then I added 1 large egg and 2 tsp vanilla extract and mixed in. Finally I added 515g flour and 1/2 tsp salt and formed the mixture into a dough.

I cut the dough in half, wrapped it in cling film and chilled it in the fridge for one hour.

I took the dough out and rolled it on a floured surface. I kept it quite thick, about 3/4 inch. I chose a stamp and attached it to the cutter, then cut out the cookies.

I baked them on 180C/350F/Gas Mark 4 for about 15 minutes. As you can see I over baked the second batch! I blame Friday night baking after a long week at work…

I made up some icing using water, icing sugar and a variety of food colourings. I put the icing into piping bags and snipped of the ends – remember not to snip off too much as you want it to be quite a thin line. I piped each colour separately and let each one set before adding the next.

I was really impressed with my icing! As a total beginner to iced biscuits I think I did a really good job for a first try. The effect looked really great, especially the more complex designs. This would be a fantastic activity for baking with children and they would have lots of fun stamping out the biscuits as well as icing them – I certainly did! The iced biscuits themselves were really yummy too (even the over baked ones!), so it is definitely a recipe I would use again. Maybe next time I will add some cocoa powder for chocolate biscuits.

You can purchase the cookie stamp here or for your local stockist call 01730 811 811.


Iced Biscuits


For the biscuits

  • 225 g Caster sugar
  • 340 g Butter or baking spread
  • 1 Egg
  • 2 tsp Vanilla extract
  • 515 g Plain flour
  • 1/2 tsp Salt

For the icing

  • 200 g Icing sugar
  • Food colouring
  • Water


  1. Pre-heat your oven to 180C/350F/Gas Mark 4 and line a baking tray with baking paper

  2. Cream the caster sugar and butter together

  3. Add the egg and vanilla extract and mix in

  4. Add the flour and salt, form the mixture into a dough

  5. Wrap the dough in cling film and chill it in the fridge for one hour

  6. Roll the dough out on a floured surface to a thickness of 3/4 inch. Cut out the cookies using a cutter and set them on the lined baking tray

  7. Bake them for 15 minutes

  8. Mix the icing sugar with water and desired food colourings. Put the icing into piping bags and snip of the ends. Pipe each colour separately and let each one set before adding the next

NB. I was sent the stamp for free to review, but was not asked to write a positive review. All opinions are my own. 

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